Lemon Oregano Chicken

	From The Joslin Diabetes Great Chefs Cook Healthy Cookbook, by Frances Towner Giedt, Bonnie Polin, Ph.D., and the Nutrition Services Staff of Joslin Diabetes Center.    Buy this book [ More Recipes ]

Ingredients:

4 5-ounce skinless chicken breast halves, trimmed of all visible fat and
cut into 1/2-inch cubes
½ cup fresh lemon juice
½ cup dry white wine
¼ cup extra-virgin olive oil
4 teaspoons crushed dried oregano
1 teaspoon salt (optional)
1 teaspoon white pepper
4 small Idaho potatoes, peeled and cut into ¾ - inch cubes

Place the chicken cubes in a shallow dish.  Whisk together the lemon juice, wine, olive oil, oregano, salt (if using), and white pepper.  Pour over the chicken.  Cover and refrigerate for at least 1 hour or overnight.

Preheat the oven to 450°F.  Spread the potatoes in a shallow roasting pan.  Roast for 15 minutes.  Add the chicken with its marinade.  Cover with foil and bake for 30 minutes.  Uncover, stir the potato-chicken mixture, and continue to bake for another 15 minutes.  Remove from the oven and let stand for 5 minutes before dividing among 4 heated dinner plates.  Serve with vegetables.

PER SERVING: 477 calories (52% calories from fat), 27g total fat (6g saturated fat), 32g protein, 21g carbohydrate, 2g dietary fiber, 91mg cholesterol, 97mg sodium, 899mg potassium. 

JOSLIN EXCHANGES: (chicken-potato mixture only) 4 low-fat protein, 1 ½ carbohydrate (1 ½ bread/starch), 3 fat.